A new whitepaper from EIT Food outlines critical need for standardised tools and metrics to support the ruminant livestock sector in the UK and Ireland to reach Net Zero.
Molecular farming start-up PoLoPo’s fundraise backs its belief that there is significant demand for ‘animal-free’ egg protein from industry and end consumers, FoodNavigator hears.
How do sugar reduction strategies – such as low/no sugar products and reduced pack sizes – affect product sales? A new study explores how manufacturers can create ‘win-win-conditions’ in both reducing sugar and boosting sales.
Alongside its 2022 Annual Report, Nestlé has published its Creating Shared Value and Sustainability (CSV) Report, with details on its supply chain transparency commitments and progress on its ‘Good for the Planet' initiative as well as the company’s...
From milkshakes to energy bites, gummies and ‘functional sprays’, German start-up Just Legends has gamers’ specific nutritional needs covered, CEO and co-founder Ole Schaumberg tells FoodNavigator.
In 2023, 135 publicly traded companies spanning 19 countries and 48 industries have been recognised for their unwavering commitment to business integrity. PepsiCo is one of six to have been made honouree since the inception of the list in 2007.
EIT Food, the world’s largest food innovation community, has announced the results of its Marketed Innovation Prize, designed to reward innovative food start-ups that have successfully brought products or services to market. EIT Food is supported by the...
Sweden’s Klimato, a carbon management software company for the food industry, has raised €4.2 million to continue its international expansion, helping the global food industry decrease its CO2 emissions.
Benchmarking its products against the Health Star Rating system, Nestlé has become the first food major to report on the nutritional value of its entire global portfolio. FoodNavigator asks Nestlé executives Bernard Meunier and Marie-Chantal Messier about...
From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.
A protein made from just two ingredients, mycelium and oats, has been developed by a researcher in Sweden. FoodNavigator catches up with the chair of his start-up Millow, Staffan Hillberg, to ask what sets this protein apart within the mycelium sector....
Singapore-based WhatIF Foods looks to bring its line of products derived from the bambara groundnut to a wider audience in the coming year, focusing on educating consumers about the legume’s benefits and appealing to the “climate anxious GenZ consumer,”...
The Dutch multinational dairy cooperative FrieslandCampina has built a new facility to increase its lactoferrin capacity by 60 metric tonnes per year, to help meet rising global demand.
Fonterra's after-tax profits for the first half of the year rose by 50% as the co-op shifted milk into higher-priced commodities such as cream and skim milk powder.
Foundation Earth has published an open-source life-cycle assessment system which enables environmental impact comparisons between supply chains producing the same kinds of food.
New company Harmoniz – created by the merger between TomatoTech and Nirit Seeds – explains how it is seeking to leverage molecular biology and breeding technologies to create tomatoes of uncompromised quality.
Tastewise introduces what it calls lightning-fast conversational and contextual insights to infinite product ideas to helps brands decide what is right for them.
A ‘velvety smooth’ new coffee experience has landed in Italy, where Starbucks is serving up lattes, cold brews and espressos with a tablespoon of extra virgin olive oil.
Chromologics, a Danish biotech leveraging precision fermentation technology to produce colours for the food industry, has received backing from the Germany ingredients supplier via its investment arm, Döhler Ventures.
The snacking giant is testing paper-based outer packaging on its Walkers Baked 6-bag multipacks, following a successful trial with Walkers 22- and 24-bag multipacks last year.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
The low/no alcohol beer category is under-developed in convenience stores, says Asahi UK: but believes it represents a key opportunity for brands and retailers alike.
This week’s look at new food launches features an important listing for Europe’s first matcha green tea-powered canned energy drink, while Spain’s Cauliflow is also strengthening its retail presence.
Danone UK & Ireland is setting new health commitments for its consumer portfolio of brands. Zoe Ellis, head of consumer nutrition, talks us through the company’s strategy in achieving more than 90% HFSS compliance.
An anti-plastic campaign group has questioned the effectiveness of Sainsbury’s announcement that it is swapping traditional, plastic tray packaging for a new vacuum-packed alternative across its beef mince range, saving 450 tonnes of plastic annually.
The San Francisco-based bioactives specialist released new research that reveals a significant subset of consumers who are engaged in a new horizon of science-based, natural solutions for health.
The ingredients supplier has joined forces with Spanish food tech start-up Cubiq Foods aimed at accelerating healthier, more sustainable and better-tasting plant-based food solutions.
Arla Foods has signed a memorandum of understanding to continue its work on providing training and employment opportunities for the local dairy market, where commercial farming is under-developed and demand for milk is outstripping supply.
A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.
Plurinuva has rebranded as Ever After Foods to launch its patented bioreactor platform for cultivated meat production. The new tech can increase productivity by more than 700%, CEO Eyal Rosenthal tells FoodNavigator.
Aleph Farms aims to become the world’s first halal-certified cultivated meat producer, as it ramps up production capabilities for the commercial launch of its cultivated steak in Asia this year, while also laying eyes on global expansion.
The Kerry-owned company has announced the expansion of its production facilities in Ochten in the Netherlands to meet ‘growing demand for its meat alternatives technology’ despite ‘tempering’ growth in some markets.
DMF is recyclable, less energy-intensive to produce, and has already been utilized as an alternative to single-use plastics. But the material had never been used in beverage packaging – until now.
Japanese brewery giant Asahi has highlighted that its 2023 plans will focus on driving its premiumisation strategy in hopes of delivering long-term sustainable growth, despite the current pressures of inflationary cost increases.
Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy
Holland’s Source.ag has raised $23 million Series A to empower the world's fruit and vegetables growers with ‘next level’ AI for greenhouse agriculture.
The avocado industry is attempting to dispel what it calls myths about sustainability, environmental impact, and labour rights abuses in supply chains.
One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.
Danone is strengthening commitments to support the agricultural sector as a survey reveals 85% of French consumers say they are worried about its future.
Zimbabwean farmers are poised for greater yield and income gains as a result of a recent agricultural innovation breakthrough – the release of a new hybrid of white sorghum (great millet) that also promises greater resilience to erratic rainfall.
The snacks and confectionery major aims to grow 100% of the wheat volume needed for production of its European biscuits according to regenerative agriculture practices by 2030. We ask Marie Ellul-Karamanian, Harmony Program Lead at Mondelēz, what this...
